Gingerbread Latte Recipe: Coffee-Shop Style at Home
A gingerbread latte is 2 shots of espresso, 2 tablespoons of gingerbread syrup and 1 cup of steamed milk. This gingerbread latte recipe starts with a make-ahead syrup of brown sugar, molasses, ginger, cinnamon, cloves, nutmeg and vanilla that simmers for about 10 minutes and keeps in the fridge for about 2 weeks.
Once the syrup is in a bottle, a coffee-shop style homemade gingerbread latte takes about 5 minutes, with or without an espresso machine. Below you will find the syrup, the hot latte, and four variations: iced, oat milk, a quick creamer and a caffeine-free steamer for kids.
What You’ll Need
Unsulphured molasses – gives the syrup its true gingerbread flavor
Ground ginger – a fresh jar tastes much brighter than an old one
Small saucepan – the right size for one cup of syrup
Fine mesh strainer – catches spice grit for a smoother syrup
Glass syrup bottle – stores the syrup in the fridge and pours cleanly
Handheld milk frother – makes foam without an espresso machine
How to Make Gingerbread Syrup for Coffee
This is the part you make ahead. One batch yields about 1 cup of syrup, enough for roughly 8 lattes at 2 tablespoons each.
Gingerbread Syrup Ingredients
- 1 cup water
- 3/4 cup packed brown sugar (light or dark)
- 2 tablespoons unsulphured molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 teaspoon vanilla extract
Gingerbread Syrup Step by Step
- Add the water, brown sugar, molasses, ginger, cinnamon, cloves and nutmeg to a small saucepan.
- Whisk over medium heat until the sugar dissolves and the mixture just starts to bubble, about 3 minutes.
- Turn the heat to low and simmer gently for 8 to 10 minutes, stirring now and then. It should thicken slightly but still pour like maple syrup.
- Take the pan off the heat and stir in the vanilla.
- Cool for 15 minutes, then pour through a fine mesh strainer into a clean bottle or jar.
If you like making your own flavors, the basic method is the same one in our coffee syrup recipe.
Homemade Gingerbread Latte Ingredients
- 2 shots espresso (2 ounces), or 1/3 cup very strong coffee
- 2 tablespoons gingerbread syrup
- 1 cup (8 ounces) milk of your choice
- Optional: whipped cream and a light dusting of cinnamon or nutmeg
How to Make a Gingerbread Latte With an Espresso Machine
- Add 2 tablespoons of gingerbread syrup to a 12 ounce mug.
- Pull 2 shots of espresso directly over the syrup and stir.
- Steam 1 cup of milk until the pitcher is almost too hot to hold, around 140 to 150 degrees F on a milk frothing thermometer.
- Pour the milk into the mug, holding back the foam with a spoon, then spoon the foam on top.
- Finish with whipped cream and a pinch of cinnamon if you like.
Gingerbread Latte Without an Espresso Machine
You do not need a machine for this drink. You need strong coffee and a way to make foam.
- Brew 1/3 cup of strong coffee. A stovetop moka pot gets closest to espresso. With a drip maker or French press, use about double your usual amount of grounds for the same water.
- Stir 2 tablespoons of gingerbread syrup into the hot coffee in your mug.
- Heat 1 cup of milk in a saucepan or the microwave until steaming but not boiling.
- Froth it. Use a handheld frother for 20 to 30 seconds, or pour the hot milk into a jar no more than half full, close the lid, wrap it in a towel and shake for 30 seconds.
- Pour the milk over the coffee and spoon the foam on top.
If you want thicker foam, our guide to the best milk frothers for home baristas covers the main types.
Gingerbread Latte Variations
Iced Gingerbread Latte
Stir 2 tablespoons of syrup into 2 shots of hot espresso so it blends fully. Fill a 16 ounce glass with ice, add 3/4 cup of cold milk, then pour the sweetened espresso over the top. Add an extra teaspoon of syrup if you like it sweeter, since cold drinks taste less sweet.
Gingerbread Oat Milk Latte
Swap the milk for 1 cup of oat milk. A barista-style oat milk froths more easily than a regular carton. Heat it a little more gently than dairy milk and stop as soon as it steams.
Quick Gingerbread Coffee Creamer
Whisk 1 cup of half-and-half, 1/2 cup of milk and 1/4 cup of gingerbread syrup in a jar. Add 2 to 3 tablespoons to a mug of regular brewed coffee. Shake before each use.
Caffeine-Free Gingerbread Steamer for Kids
Skip the coffee. Heat 1 cup of milk until warm, not hot, stir in 1 1/2 tablespoons of syrup and froth. Top with whipped cream and a small gingerbread cookie on the side.
How to Store Gingerbread Syrup
Keep the syrup in a sealed glass bottle or jar in the fridge for about 2 weeks. Shake it before each use because the spices settle. Throw it out if it turns cloudy, smells off or shows any mold. The creamer keeps for up to 5 days in the fridge, or until the date on your dairy carton, whichever comes first.
Gingerbread Latte
Ingredients
Method
- Add the water, brown sugar, molasses, ginger, cinnamon, cloves and nutmeg to a small saucepan.
- Whisk over medium heat until the sugar dissolves and the mixture just starts to bubble, about 3 minutes.
- Turn the heat to low and simmer gently for 8 to 10 minutes, stirring now and then. It should thicken slightly but still pour like maple syrup.
- Take the pan off the heat and stir in the vanilla.
- Cool for 15 minutes, then pour through a fine mesh strainer into a clean bottle or jar.
- Add 2 tablespoons of gingerbread syrup to a 12 ounce mug.
- Pull 2 shots of espresso directly over the syrup and stir.
- Steam 1 cup of milk until the pitcher is almost too hot to hold, around 140 to 150 degrees F.
- Pour the milk into the mug, holding back the foam with a spoon, then spoon the foam on top.
- Finish with whipped cream and a pinch of cinnamon if you like.
Marcus’s Pro Tips
- Mix syrup into the coffee first. Molasses is heavy and sinks. Stirring it into hot espresso before the milk goes in keeps the last sip from being the sweetest.
- Use unsulphured molasses, not blackstrap. Blackstrap is bitter and can overpower the coffee.
- Keep the simmer gentle. A hard boil reduces the syrup too far and it sets up thick and sticky in the fridge. If that happens, stir in a tablespoon of hot water.
- Start with less syrup. Try 1 1/2 tablespoons the first time, taste, then add more. It is easy to add and impossible to take out.
- Warm the mug. Fill it with hot water while you brew, then empty it. Your latte stays hot longer.
Which Method Should You Use?
| Method | Coffee base | Foam | Best for |
|---|---|---|---|
| Espresso machine | 2 shots espresso | Steam wand | Closest to coffee-shop style |
| Moka pot | 1/3 cup moka coffee | Handheld frother | Bold flavor, little equipment |
| Strong brewed coffee | 1/3 cup double-strength | Jar and lid | Using what you already own |
Serving a crowd over the holidays? A set of glass latte mugs shows off the layers, and a syrup pump dispenser lets guests sweeten their own. A milk frothing pitcher makes pouring easier too.
Frequently Asked Questions
What does a gingerbread latte taste like?
It tastes like a gingerbread cookie stirred into a creamy latte. You get warm ginger and cinnamon, deep caramel notes from the molasses and brown sugar, and espresso underneath.
Can I make a gingerbread latte without molasses?
Yes, but the flavor will be closer to a spiced brown sugar latte. Use dark brown sugar and replace the molasses with 2 tablespoons of maple syrup. Molasses is what makes it taste like gingerbread.
How long does homemade gingerbread syrup last?
About 2 weeks in a sealed container in the fridge. Use a clean bottle, shake before pouring, and discard it if it looks cloudy or smells off.
How much gingerbread syrup goes in a latte?
Use 2 tablespoons for a 12 ounce hot latte. Go down to 1 1/2 tablespoons for a lighter drink, or up to 2 1/2 tablespoons for a large iced latte.
Can I use fresh ginger instead of ground?
Yes. Simmer a 1 inch piece of peeled, sliced fresh ginger in the syrup in place of the ground ginger, then strain it out. The flavor is sharper and a little more citrusy.
What other Christmas latte recipes can I make with this syrup?
Add 1 tablespoon of the syrup to hot chocolate, a mocha or a chai latte for an easy twist. It also works in cold brew and over oatmeal, so a batch is useful well past December.
That is everything you need for a homemade gingerbread latte any day of the year. For more holiday coffee drinks, try our peppermint mocha recipe and pumpkin spice latte recipe.
Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.
